Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle

by Ricky Mandle
Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle

Ingredients:  

  • 1 big zucchini cut with a vegetable spiralizer 
  • 1 sweet potato cut with a vegetable spiralizer 
  • 1 tsp olive oil 
  • 1 pinch of salt 
  • Organic Basil Pesto Genovese Add to cart
  •  Pine nuts
  •  Fresh Chives

Preparation:

1. In a pan with a little olive oil, toast the pine nuts until golden and remove and set aside.

2. In the same pan, sauté the spiralized vegetables over high heat with a little oil and sea salt, for 2-3 minutes.

Sweet Potato & Zucchini Zoodles with Basil Pesto by Ricky Mandle — Delicious & Sons

3. Add 3 tablespoons of Basil Pesto Genovese and mix well.

4. Serve hot and top with toasted pine nuts and chopped chives.

Subscribe

Sign up for delicious recipes, exclusive offsers, original stories, activism awareness & much more.

Your Shopping Cart

No products in the cart.

This site is registered on wpml.org as a development site.